What is the preparation time for Ostrich Chilli Con Carne?

The preparation time for Ostrich Chilli Con Carne with roasted pumpkin is between 25 and 40 minutes.

What is the total time required to make Ostrich Chilli Con Carne with roasted pumpkin?

The total time required to make Ostrich Chilli Con Carne with roasted pumpkin is between 40 and 55 minutes.

What are the main ingredients in Ostrich Chilli Con Carne?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Ostrich Chilli Con Carne?

Calories: 710, Carbs: 68 grams, Fat: grams, Protein: 48.9 grams, Sugar: 28.3 grams, Salt: 1475 grams

How do I prepare Ostrich Chilli Con Carne?

SAUCE: Dilute the stock with 200ml of boiling water. Return the pot to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and the diluted stock. Simmer until reduced and thickened, 10-12 minutes. In the final 1-2 minutes, mix in the drained beans, the BBQ sauce, and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season. ROAST: Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). BROWN OSTRICH: Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot. DINNER IS READY: Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!

What should be prepared from my kitchen to make Ostrich Chilli Con Carne?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Ostrich Chilli Con Carne

Name: Ostrich Chilli Con Carne
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

Depending where you are in the world, this dish has various names. Carne con chile, chilli con carne, or just chilli. Wherever your Google Maps location is, your tastebuds will always sing the same tune when you taste this spicy tomato, kidney bean, NOMU Cajun Rub & beef stock sauce coating seared ostrich chunks. Sided with oven-roasted pumpkin.

Ostrich Chilli Con Carne

with roasted pumpkin

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

BBQ Sauce
Beef
Beef Stock
Cooked Chopped Tomato
Free-range Ostrich Chunks
Fresh Chilli
Fresh Chillies
Fresh Parsley
Kidney Beans
NOMU Cajun Rub
Onion
Onions
Ostrich
Pumpkin Chunks
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

ROAST
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
SAUCE
Dilute the stock with 100ml of boiling water. Return the pot to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and the diluted stock. Simmer until reduced and thickened, 10-12 minutes. In the final 1-2 minutes, mix in the drained beans, the BBQ sauce, and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!

Pumpkin Chunks - 200g
Free-range Ostrich Chunks - 150g
Beef Stock - 5ml
Onion - 1
NOMU Cajun Rub - 15ml
Fresh Chilli - 1
Cooked Chopped Tomato - 150g
Kidney Beans - 120g
BBQ Sauce - 20ml
Sour Cream - 30ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

ROAST
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
SAUCE
Dilute the stock with 200ml of boiling water. Return the pot to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and the diluted stock. Simmer until reduced and thickened, 10-12 minutes. In the final 1-2 minutes, mix in the drained beans, the BBQ sauce, and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!

Pumpkin Chunks - 400g
Free-range Ostrich Chunks - 300g
Beef Stock - 10ml
Onion - 1
NOMU Cajun Rub - 30ml
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Kidney Beans - 240g
BBQ Sauce - 40ml
Sour Cream - 60ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

ROAST
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pot.
SAUCE
Dilute the stock with 300ml of boiling water. Return the pot to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the NOMU rub and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and the diluted stock. Simmer until reduced and thickened, 12-15 minutes. In the final 2-3 minutes, mix in the drained beans, the BBQ sauce, and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!

Pumpkin Chunks - 600g
Free-range Ostrich Chunks - 450g
Beef Stock - 15ml
Onions - 2
NOMU Cajun Rub - 45ml
Fresh Chillies - 3
Cooked Chopped Tomato - 450g
Kidney Beans - 360g
BBQ Sauce - 60ml
Sour Cream - 90ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

ROAST
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pot.
SAUCE
Dilute the stock with 400ml of boiling water. Return the pot to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the NOMU rub and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and the diluted stock. Simmer until reduced and thickened, 12-15 minutes. In the final 2-3 minutes, mix in the drained beans, the BBQ sauce, and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!